I expect to go to the condo today to drop things off, and find an old woman with a chicken leg shaking it at the condo as she walks around it. I’ve been cursed folks. I can’t wait to sell the place! I won’t go into the whole story of screaming, crazy people, but I’m sure glad I don’t believe. Maybe once I miove in, my life will calm down. Going to change the locks today.
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I made this, and it was really, really good, and spicy. (you can adjust that) I didn’t have, nor was I able to find the bean paste, and didn’t miss it.
Stir Fried Spicy Eggplant
For Sauce
2 T oyster sauce
2 T soy sauce
2 T water
1 T white vinegar
1 T sugar
1 t sambal oelek chili paste (or less, not more)
½ t ground bean sauce (I didn’t use this)
½ t sesame oil
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1 c canola oil
1 lb (or more) peeled eggplant in 1″ cubes, or, baby eggplants unpeeled and quartered (my preference)
1 t minced garlic
2-3 green onions sliced
1 T corn starch
First whisk together all sauce ingredients and set aside
Heat up canola oil in wok or deep fryer (I used 1½ qt saucepan) to 375°. You want it pretty hot so eggplant doesn’t soak up too much oil (it’s a greedy veggie). Fry eggplant till lightly browned (in batches). Drain eggplant on paper towels to absorb oil
Sweat the garlic & green onions in saucepan with 1½ t of the frying oil. Put eggplant in pan to simmer for a few minutes. Add the sauce. Mix cornstarch in water and whisk into eggplant and let thicken (pretty fast). Put on platter to serve.
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